Baked Wings

February 4, 2010 | Posted by Lorraine as Chicken, Holiday Fun, Snack Recipes at 1:40 pm | (1) Comment »

With Superbowl Sunday coming up, it’s the perfect time to show you one of my favorite recipes. This is the one I pull out when my husband’s friends are coming over. Because they’re chicken wings, they’re tasty tasty tasty- and because they’re baked, not fried, you don’t have to feel so bad about polishing off so many of them.

You’ll want to serve these with a bowl or two of some good blue cheese or ranch dressing- preferably homemade, but the stuff from the bottle is just fine. I’ve served these with fat-free ranch dressing, and no one was the wiser. Including the husband, who is decidedly anti-anything fat-free.

For these, I use our homemade hot sauce, but feel free to use Frank’s Red Hot or something similar. Like Sriracha. These are awesome with Sriracha.

Baked Wings

3/4 cup all-purpose flour
3 teaspoons cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
chicken wings- around 2 dozen
1/2 cup melted salted butter
hot sauce (1/2 cup if using something like Frank’s Red Hot, or around 5 tablespoons Sriracha or Tabasco)

Line a cookie sheet with foil, and spray with some Pam or Crisco spray. In a large freezer bag, combine flour, cayenne, garlic powder and salt. Mix well. Add the chicken wings, which you’ve patted dry, seal, and shake until well coated.

Transfer wings to foil-lined sheet, and (this is important!) refrigerate at least an hour.

Meanwhile, preheat your oven to 400F. In a small bowl, whisk together the melted butter and hot sauce.

One by one, dip the wings into the butter/hot sauce mixture, and return to the baking sheet. Bake in the preheated oven 20 minutes, turn over and bake for another 20 to 25 minutes.

Comforting Chicken Meatball Soup

November 30, 2009 | Posted by Lorraine as Chicken at 1:15 pm | (1) Comment »

The cool December winds have definitely blown in, and for me there’s nothing quite as comforting on chilly nights as a bowl of hot chicken soup. Especially if the soup has these delicious, juicy chicken meatballs in them. Unbelievably easy to make, and one of our staples here at home:

Chicken Meatballs

500 grams ground chicken. Have your butcher grind this for you, or buy it frozen (very affordable!)
1/2 cup fresh breadcrumbs
4 tablespoons whole milk
1 small onion, minced
4 cloves garlic, minced
2 eggs
salt & pepper to taste
Worcestershire sauce, if you like
Your favorite chicken soup, heated

Put everything into a large bowl, cracking the eggs in as well. With your fingers, mix well, but take care not to smoosh the mixture. I like to let it sit for about 20 to 30 minutes (covered, in the fridge) before forming the meatballs.

Heat some chicken soup in a large saucepan over medium heat. As you form the chicken meatballs, drop them into the soup. Let simmer for about 15 minutes, or until the meatballs are cooked through.

Serve, and enjoy.


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